Ingredients
- 1 pound ground beef
- 3/4 pound Pork Sausage Roll
- 3 cans (8 ounces each) tomato sauce
- 2 cans (6 ounces each) tomato paste
- 2 garlic cloves, minced
- 2 teaspoons sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 eggs
- 3 tablespoons minced fresh parsley
- 3 cups (24 ounces) cream cheese
- 1 carton (8 ounces) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 9 lasagna noodles, cooked and drained
- 6 slices provolone cheese
- 4 Basil Leaves, chopped
- 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
- 1 pound ground beef
- 3/4 pound Pork Sausage Roll
- 3 cans (8 ounces each) tomato sauce
- 2 cans (6 ounces each) tomato paste
- 2 garlic cloves, minced
- 2 teaspoons sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 eggs
- 3 tablespoons minced fresh parsley
- 3 cups (24 ounces) cream cheese
- 1 carton (8 ounces) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 9 lasagna noodles, cooked and drained
- 6 slices provolone cheese
- 4 Basil Leaves, chopped
- 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
Directions
- In a large skillet, cook beef and sausage over medium heat until no longer pink;
drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, basil,
salt and
pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring
occasionally.
- In a large bowl, combine eggs and parsley. Stir in the cream cheese, ricotta
and Parmesan cheese.
- Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer
with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup
mozzarella, three noodles, 2 cups meat sauce, remaining cream cheese mixture
and 1 cup mozzarella. Top with the remaining noodles, meat sauce and
mozzarella
(dish will be full).
- Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until
heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.
- In a large skillet, cook beef and sausage over medium heat until no longer pink;
drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, basil,
salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring
occasionally. - In a large bowl, combine eggs and parsley. Stir in the cream cheese, ricotta
and Parmesan cheese. - Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer
with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup
mozzarella, three noodles, 2 cups meat sauce, remaining cream cheese mixture
and 1 cup mozzarella. Top with the remaining noodles, meat sauce and
mozzarella (dish will be full). - Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until
heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.
No comments:
Post a Comment